TAJ INDIAN RESTAURANT AND BAR

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items made 2 days ago in walk in cooler

Basic - Bathroom door left open other than during cleaning or maintenance. In woman's room appears the door needs to be adjusted, if opened all the way it sticks. Advised to adjust door so it self closes Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Case tomato paste Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 99f removed from water Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in water not running, advised to place under cold running water Corrected On-Site

Basic - Wood food-contact surface not properly sealed. On shelf in bar storage area

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm reran primed 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cut lettuce and dough raw eggs and meat over vegetables Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's restroom. Has part needs to install

Basic - Current Hotel and Restaurant license not displayed. Expired 4-2025

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. By back door in kitchen

Basic - Food stored on floor. Bucket of sauce on floor walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Containers of food stored on floor to cool Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen, manager had sign and posted Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In keg cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over cut cheese in walk in cooler

Basic - Equipment in poor repair. Large stone oven observed large stone missing, manager states it is not in use and in the process of replacing it

Basic - Food stored on floor. Mango chutney bulk Corrected On-Site

Basic - Hole in or other damage to wall. Behind mop sink Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In keg cooler behind bar

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in bar area leaking

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lamb 47-42f cold holding , container filled over fill line advised to rapid chill and don't over fill

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer hindges broken

Basic - Hole in or other damage to wall. Under hot water heater

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom Corrected On-Site

Basic - Single-service articles improperly stored. Cases of Food container stored on floor in patio

Basic - Unnecessary items/unused equipment on the premises. On patio Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over garlic and veggies in walk in cooler, raw chicken over cooked potatoes in walk in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 7 employees present at time of training

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some new employees Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on floor. Manager had employee rewash and place on shelf Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth used on dough

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f, drained water Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service items in bar area stored on ground.

Basic - Unnecessary items/unused equipment on the premises. Extra equipment stored in outside bar area not being used.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reran machine 100ppm Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled.sanitizer Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On clean dish rack.

Basic - Food stored on floor. Bus pan with dough manager moved to table Onions, potatoes, bulk oil

Basic - Stored food not covered. Yogurt sauce

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb up over vegetables and raw shrimp over ginger garlic sauce

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato bread 64f cold holding ,

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large blender

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on cooks line Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling tile missing located in dish wash area.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Dumpster overflowing garbage. This is a shared container. Repeat Violation

Basic - Food stored on floor in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of /grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on tandoori cooler. Gasket on walk in cooler door.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs room temperature butter 71° hot holding made less than 2 hours ago. Advised rapid chill

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid under 3 compartment sink employee labeled bottle Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area

Basic - Current Hotel and Restaurant license not displayed. License posted expired 4-2021 sent information to print new one

Basic - Food storage container/container lid cracked or broken. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on stove top Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven Repeat Violation

Basic - Light not functioning. Under hood owner changed bulb Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Employee took off and washed and sanitized dish Corrected On-Site

Basic - Open dumpster lid. In shared plaza